How to Prepare Perfect [Vegan] Coconut Chocolate Ice-cream

[Vegan] Coconut Chocolate Ice-cream. Up until last year, I didn't own an ice cream maker. (And the only reason I have one now is that I won one in a giveaway.) But, I would always envy people who had one. Intensely creamy dairy-free ice cream that adds rich cocoa to the light, toasted flavors of coconut. Rich, dense, intensely chocolatey ice cream doesn't require dairy.

This coconut and chocolate-packed healthy vegan ice cream recipe! This time, my mom and you and your loved ones can enjoy multiple scoops of coconut chocolate chip ice cream because: it's made with healthy ingredients, dairy-free aka non-dairy, refined sugar-free, paleo and vegan. To make this delicious vegan chocolate ice cream, you simply add coconut milk, coconut cream, cocoa, sugar and golden or maple syrup to a pot and bring it to a simmer stirring regularly. You can cook [Vegan] Coconut Chocolate Ice-cream using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of [Vegan] Coconut Chocolate Ice-cream

You need 2 (14 oz) of cans full fat Coconut milk.
You need 1/2 cup of plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too).
Prepare 1 tablespoon of tapioca starch.
You need 3/4 cup of pure maple syrup.
Prepare 1/8 teaspoon of sea salt.
Prepare 1 tablespoon of pure vanilla extract.
It's 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).

When it reaches a simmer, you remove from the heat, and add in a little vanilla and some vegan dark. All Recipes » Course » Dessert » Ice Cream & Popsicles » Chocolate Coconut Milk Ice Cream. Keyword chocolate, coconut milk, dairy free, dessert, paleo, vegan. I am doing a good job so far because I can't get enough of this Vegan Coconut Chocolate Chunk Ice Cream.

[Vegan] Coconut Chocolate Ice-cream instructions

In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth..
Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away..
Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight..
As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping..

I churned up a batch and have been eating it nonstop! A lot of vegan ice creams you see out there will either use arrowroot, cornstarch or tapioca — cornstarch is just what I had on hand. Churn the mixture in your ice cream machine following the manufacturer's instructions. Add the chopped almonds and chocolate chunks at the very end. Vegan ice cream like no other!